Creamy Mashed Potato Salad
This creamy mashed potato salad combines the richness of mayo with the fresh crunch of celery and tangy pickles. Perfect as a side at barbecues or family gatherings.
Equipment
- Large pot for boiling potatoes
- Colander for draining
- Mixing bowl
- Potato masher
- Spoon for mixing
Ingredients
For the Salad
- 1 kg potatoes peeled and cut into chunks
- 180 g mayonnaise
- 2 tbsp mustard
- 2 tbsp pickle relish or finely chopped pickles
- 1/4 small red onion finely chopped
- 2 hard-boiled eggs chopped, optional
- 1 to 2 tbsp pickle juice or a little vinegar
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- Paprika for finishing
- Chopped chives or parsley optional
Instructions
Boil the Potatoes
- Begin by boiling the potatoes in a large pot of salted water. Cook them until they are very soft, about 15-20 minutes.
- Tip: Make sure potatoes are cut into uniform chunks for even cooking.
Mash the Potatoes
- Once cooked, drain the potatoes well. In the same pot or a mixing bowl, lightly mash them, leaving a bit of texture.
Mix the Dressing
- In a large bowl, stir together the mayonnaise, mustard, pickle relish, celery, red onion, and pickle juice.
Combine Everything
- Gently add the mashed potatoes and the chopped eggs, if you choose to include them. Mix carefully until creamy, avoiding over-mixing.
Season the Salad
- Add salt and black pepper, and taste for balance. Adjust seasoning as needed.
Finish and Chill
- Sprinkle with paprika. Chill the potato salad in the refrigerator for at least 30 minutes before serving.
Notes
Pro tips: Use waxy potatoes for a creamier texture; they hold up well when mashed. Make a day ahead for a meal prep win; the flavors only improve! Customize with your favorite herbs for an extra flavor boost.